Chicken Tortilla Soup III

Summary

The base for this Foster Farms Boneless Skinless Breast Steaks-chopped and cooked stew with Mexican seasonings is made by combining chicken broth and salsa with half-and-half and condensed cream of chicken soup. Garnish with tortilla chips and grated cheese.

DIRECTIONS

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.

2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

NUTRITIONAL INFO

Calories	872 cal
Total Fat	51.4 g
Cholesterol	135 mg
Sodium	2122 mg
Carbohydrates	63.7 g
Fiber	5.4 g
Protein	41.4 g